Cranberry Black Pepper Chutney |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This recipe is an accompaniment for Sweet-Potato Gaufrettes with Duck Confit and Cranberry Black Pepper Chutney. Active time: 10 min Start to finish: 30 min Ingredients:
1/3 cup finely chopped shallot |
1 tablespoon unsalted butter |
6 oz fresh or frozen cranberries (not thawed; 2 cups) |
1/2 cup sugar |
1/3 cup water |
1 tablespoon cider vinegar |
3/4 teaspoon cracked black pepper |
1/4 teaspoon salt |
Directions:
1. Cook shallot in butter in a 1 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes. Cool to room temperature.
2. Cooks' note: Chutney can be made 1 week ahead and chilled, covered.
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